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List of works by Henryk Zielinski

An in vitro and in vivo investigation of the effects of diesel exhaust on human airway lining fluid antioxidants.

scientific article published in March 2004

Antioxidant activity and total phenolics in selected cereal grains and their different morphological fractions

scientific article published on 01 June 2000

Antioxidant activity of ethanolic and aqueous extracts of Uncaria tomentosa (Willd.) DC.

scientific article

Antioxidant capacity and bioaccessibility of buckwheat-enhanced wheat bread phenolics

scientific article

Antioxidant contents and antioxidative properties of traditional rye breads.

scientific article published in February 2007

Antioxidant status of blood and liver of turkeys fed diets enriched with polyunsaturated fatty acids and fruit pomaces as a source of polyphenols.

scientific article published in March 2016

Antioxidants in thermally treated buckwheat groats

scientific article published on 01 September 2006

Buckwheat and buckwheat enriched products exert an anti-inflammatory effect on the myofibroblasts of colon CCD-18Co

scientific article published on 01 June 2018

Buckwheat as a Functional Food and Its Effects on Health.

scientific article published on 13 August 2015

Buckwheat bioactive compounds, their derived phenolic metabolites and their health benefits

scientific article published on 11 November 2016

Changes in chemical composition and antioxidative properties of rye ginger cakes during their shelf-life

scientific article published on 14 July 2012

Changes in protein quality and antioxidant properties of buckwheat seeds and groats induced by roasting.

scientific article published in June 2009

Comparison of spectrophotometric and electrochemical methods for the evaluation of the antioxidant capacity of buckwheat products after hydrothermal treatment

scientific article published on 04 July 2007

Contribution of low‐molecular‐weight antioxidants to the antioxidant capacity of raw and processed lentil seeds ⬇️

scientific article published on October 1, 2003

Determination of Antioxidant Capacity, Phenolics and Volatile Maillard Reaction Products in Rye-Buckwheat Biscuits Supplemented with 3β-d-Rutinoside

scientific article published on 11 March 2019

Determination of perfluorinated sulfonate and perfluorinated acids in tissues of free-living European beaver (castor fiber L.) by d-SPE/ micro-UHPLC-MS/MS.

scientific article published on 2 July 2015

Development of a new analytical method for the determination of red beetroot betalains using dispersive solid-phase extraction.

scientific article published on 7 June 2016

Effect of fermented and unfermented buckwheat flour on functional properties of gluten-free muffins

scientific article published on 14 March 2017

Effect of liquid-state fermentation on the antioxidant and functional properties of raw and roasted buckwheat flours

scientific article published on 26 July 2018

Effect of roasting time of buckwheat groats on the formation of Maillard reaction products and antioxidant capacity

scientific article published on 21 September 2015

Effect of selected spices on chemical and sensory markers in fortified rye-buckwheat cakes

scientific article

Evaluation of flavonoid contents and antioxidant capacity of the aerial parts of common and tartary buckwheat plants.

scientific article published on 13 August 2012

Fermentation as a bio-process to obtain functional soybean flours.

scientific article published on 2 October 2007

High-Pressure-Assisted Enzymatic Release of Peptides and Phenolics Increases Angiotensin Converting Enzyme I Inhibitory and Antioxidant Activities of Pinto Bean Hydrolysates

scientific article published on 9 February 2016

In vitro antioxidant activities of barley, husked oat, naked oat, triticale, and buckwheat wastes and their influence on the growth and biomarkers of antioxidant status in rats

scientific article published on 01 June 2006

In vitro evaluation of the cytotoxicity and modulation of mechanisms associated with inflammation induced by perfluorooctanesulfonate and perfluorooctanoic acid in human colon myofibroblasts CCD-18Co

scientific article

Inhibition of Advanced Glycation End-Product Formation by High Antioxidant-Leveled Spices Commonly Used in European Cuisine

scientific article published on 15 April 2019

Levels of Contamination by Perfluoroalkyl Substances in Honey from Selected European Countries

scientific article published on 27 May 2016

Modeling the interactions of particulates with epithelial lining fluid antioxidants

scientific article published on 01 October 1999

Role of Apple Phytochemicals, Phloretin and Phloridzin, in Modulating Processes Related to Intestinal Inflammation.

scientific article published on 25 May 2019

Sensory analysis and aroma compounds of buckwheat containing products-a review.

scientific article

The Fatty Acid Profile and Oxidative Stability of Meat from Turkeys Fed Diets Enriched with n-3 Polyunsaturated Fatty Acids and Dried Fruit Pomaces as a Source of Polyphenols

scientific article

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